Ingredients
Dark or bittersweet chocolate (60% cocoa), 9 oz
Unsalted butter, 1/2 stick (55 g)
All purpose flour, 1/3 cup (48 g)
Dutch process cocoa powder, 2 tbsp
Baking powder, 1/2 tsp
Salt, 1/2 tsp
Large eggs, 2
Light or dark brown sugar, 1 cup (200 g)
Flaked sea salt (optional), for sprinkling
Instructions
1-Melt butter and chocolate: Chop chocolate, melt gently with butter over simmering water or microwave, stir until smooth, cool slightly.
2-Whisk dry ingredients: Whisk together flour, cocoa powder, baking powder, and salt in a small bowl; set aside.
3-Beat eggs and sugar: Beat eggs and brown sugar on high speed for 4–5 minutes until thick, pale, and ribbony to create the crackly top.
4-Combine mixtures: Gently fold melted chocolate into egg mixture, then fold in dry ingredients in two additions until just combined; do not overmix.
5-Chill the dough: Cover the soft dough and refrigerate for 20–30 minutes for best shine; overnight chilling may lose gloss but still works.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧊 Chilling the dough is essential — it firms the butter and prevents the cookies from spreading into thin, crispy discs
⏱️ Slightly underbake the cookies, pulling them when edges are set but the center is still soft, to keep the centers luxuriously fudgy
🍪 Use a cookie scoop for uniform portioning so all cookies bake evenly and at the same rate
- Prep Time: 15 minutes
- Chill Time: 20 to 30 minutes
- Cook Time: 10 to 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg